Directions

Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.

Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

Most Helpful Positive Review

Dec 16, 2010

The dough is very sticky and soft ... you should not be tempted to add more flour or use your hands to shape. I scoop up a spoonful of dough with a soup size spoon and lay it on the cookie sheet and keep doing that until I have several spoonfuls of dough laying next to and touching each other in a very crude shaped log. Then I take a rubber spatula and push/pat it into a log shape about 10-12" long, about 4" wide and 1/2" high (each log). This dough is very soft but will bake up into shape. Hope this helps everyone.

Most Helpful Critical Review

Oct 27, 2013

I thought they were not going to be ok because after they were baked, the uncut log(and I use that term loosely as it was flat!) was brown around the edges and it looked SO flat. Nevertheless I kept following the directions and they looked like anisette toast in the end. I had no anise so I used vanilla extract instead and substituted 1/8 cup of light olive oil for the butter as I am watching my saturated fat. Probably a mistake. I will try one more time with no fat and get some anise extract. My husband is suggesting that I dust this batch with cinnamon and sugar as they are kinda blah. Used same number of tsp of vanilla but you can hardly taste it.

As I was making this recipe I began to think I had done something wrong. I didn't think these would turn out at all but I was wrong. I'm making these a new staple in my home. Next time I might get fancy and dip the tops in chocolate and shredded almonds. The only change I made was I used vanilla and almond extract because I didn't have anise extract. Thank you for sharing linda I love this recipe!

These are better than delicious! I cut off the ends and ate them while the cookies were baking and they are so delicious I am pulling them out of the oven to eat because they are THAT good!!!! I am a big Stella Dora Anisette toast, but I can't get them where I am in Hawaii and these blow them away. So incredibly delicious!!!! Thank you thank you thank you for the recipe!!!

I'll admit, I rarely rave about anything in life, but this treat is one to take note of!! I baked the toast on two different types of cookie sheets. The air cookie sheet provided a light blonde toast color. The regular cookie sheet provided a light toast color. Each colored toast had its own amazing taste. These were so simple to make and will please any anise lover!

A wonderful recipe! I can't believe how easy they are to make!! They taste exactley like the one you buy but of course better because they are homemade! I also used the spatula to transfer dough from bowl to pan and used the spatula to shape into 12"x 1/2" log. So cute when 4-5 are placed in decorative cellophane bag and tied up with ribbon. Thank you Linda!!!!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.